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Rainy season and Pakorre..aur ager chutni sath ho tou it's really mouth watering.Carrot chuni ki azmooda recipe share ker rahi hun.ho sakta hai aap log already es ko try ker bhi chuke hun phir :)
Carrots - 1-1/2 (medium ones)
Coconut - 1 cup
Green chilli - 1
Tomato - 1
Dry red chillies - 3
Oil - 2 tablespoons
Coriander leaves - 1 tablespoon
Black gram dhal - 1/2 tablespoon
Salt -per taste
Mustard seeds - 1/4 teaspoon
Hing powder - a pinch
Method :
1-Grate the carrots. Chop the coriander leaves finely. Chop green chilli and tomato. Heat one tablespoon of oil in a pan and fry the carrot and green chilli till they are cooked.
2-Add tomato and fry till it gets soft. Remove from pan and allow it to cool.
3-Heat half a tablespoon of oil in a clean pan and fry the red chillies 4 a minute or two. Let it cool.
4-Grind coconut, salt, the fried items, and the carrot - tomato mixture into a smooth paste adding three quarter cup of water.
5-Heat the remaining half a tablespoon of oil and add the mustard seeds and hing powder.
6-When the mustard splutters, pour into the chutney - when cold. Serve this colorful chutney garnished with coriander leaves
Carrots - 1-1/2 (medium ones)
Coconut - 1 cup
Green chilli - 1
Tomato - 1
Dry red chillies - 3
Oil - 2 tablespoons
Coriander leaves - 1 tablespoon
Black gram dhal - 1/2 tablespoon
Salt -per taste
Mustard seeds - 1/4 teaspoon
Hing powder - a pinch
Method :
1-Grate the carrots. Chop the coriander leaves finely. Chop green chilli and tomato. Heat one tablespoon of oil in a pan and fry the carrot and green chilli till they are cooked.
2-Add tomato and fry till it gets soft. Remove from pan and allow it to cool.
3-Heat half a tablespoon of oil in a clean pan and fry the red chillies 4 a minute or two. Let it cool.
4-Grind coconut, salt, the fried items, and the carrot - tomato mixture into a smooth paste adding three quarter cup of water.
5-Heat the remaining half a tablespoon of oil and add the mustard seeds and hing powder.
6-When the mustard splutters, pour into the chutney - when cold. Serve this colorful chutney garnished with coriander leaves
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